Mango Parker

Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy

Daniel Cozzolino, Mariola Kwiatkowski, Mango Parker et al. · Analytica Chimica Acta · 2003 · 325 citations

Food Chemistry, Phenolic Compounds, Food Fermentation +11

From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

Claudia Wood, Tracey Siebert, Mango Parker et al. · Journal of Agricultural and Food Chemistry · 2008 · 225 citations

Terpenoids and their role in wine flavour: recent advances

C.A. Black, Mango Parker, Tracey Siebert et al. · Australian Journal of Grape and Wine Research · 2015 · 168 citations

Food Chemistry, Engineering, Botany +12

Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine

Mango Parker, P. Osidacz, Gayle A. Baldock et al. · Journal of Agricultural and Food Chemistry · 2012 · 159 citations

Food Chemistry, Polyphenolics, Volatile Phenols +13

Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke

Yoji Hayasaka, Gayle A. Baldock, Mango Parker et al. · Journal of Agricultural and Food Chemistry · 2010 · 131 citations